with Warm Green Bean-Potato Salad
Chipotle-glazed chicken gets nicely charred under the broiler to give this dish sweet-smoky heat. It's paired with a warm potato salad with crunchy pickles and green beans. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Red potato • Chicken breast • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Chipotle sauce (soybean oil, water, sugar, vinegar, frozen egg yolk, modified corn starch, salt, modified milk ingredients, chipotle peppers powder, dried garlic, onion powder, smoked paprika, concentrated lemon juice, mustard, spices, paprika oleoresin, polysorbate 60, soy lecithin, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) (egg, milk, mustard, soy) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Garlic • Green onion.
Allergens
Utensils
Tags
Applewood Smoke Spice
7 g
Chicken Breasts
2 unit(s)
Chipotle Sauce
2 tbsp
Red Potato
350 g
Green Beans
170 g
Dill Pickle, sliced
90 mL
Garlic, cloves
1 unit(s)
Green Onion
1 unit(s)
Mayonnaise
2 tbsp
Whole Grain Mustard
1 tbsp
Oil
0.5 tbsp
Salt
0.125 tsp
Sugar
0.5 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.)
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer for 8-9 min, uncovered, until almost fork-tender. (NOTE: Potatoes will finish cooking in step 3.)
- Meanwhile, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Season with salt, pepper and Applewood Smoke Spice.
- Heat a large non-stick pan over medium. Add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 2-3 min per side, until golden.
- Transfer to a foil-lined baking sheet.
- In a small bowl, reserve half the chipotle sauce. Spread remaining chipotle sauce over chicken.
- Broil in the middle of the oven for 5-6 min, until chicken is lightly charred and cooked through.**
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- When potatoes have simmered for 8-9 min, add green beans to the same pot.
- Cook for 3-4 min, until potatoes and green beans are fork-tender.
- Drain and return to the same pot, off heat.
- Meanwhile, drain pickles, reserving pickle juice, then finely chop.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- In another small bowl, combine mayo, mustard, reserved pickle juice, garlic and 1/2 tsp (1 tsp) sugar.
- To the pot with potatoes and green beans, add pickles, mayo dressing and half the green onions. Season with salt and pepper, then stir to combine.
- To the small bowl with reserved chipotle sauce, add any chicken juices from the baking sheet, then stir to combine.
- Thinly slice chicken.
- Divide chicken and potato salad between plates.
- Spoon chipotle sauce over chicken.
- Sprinkle remaining green onions over top.
If you've opted to get chicken, pat dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Season with salt, pepper and Applewood Smoke Spice. Continue with the recipe, increasing sear time to 2-3 min per side.**
570
kcal
Calories
23
g
Fat
3.5
g
Saturated Fat
44
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
45
g
Protein
140
mg
Cholesterol
1100
mg
Sodium
0.1
g
Trans Fat
1650
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
with Sugar Snap Peas and Peppers
